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![[Search a list of Patent Appplications for class 426]](../as.gif) Class 426 | FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS |
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![[List of Patents for class 426 subclass 1]](../ps.gif) | 1 | BAIT, ATTRACTANT, OR PROCESS OF PREPARATION |
| | 2 | TREATMENT OF LIVE ANIMAL |
| | 3 | NORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATION |
| | 7 | FERMENTATION PROCESSES |
| | 8 |  In package |
| | 9 | In presence of biocide or biostat |
| | 10 | With glucose oxidase |
| | 11 | Alcoholic beverage production or treatment to result in alcoholic beverage |
| | 12 |  Addition of enzyme containing material to alcohol containing beverage to stabilize, purify, or prevent turbidity formation |
| | 13 | Multiple different fermentations |
| | 14 | Including removal of alcohol from fermented substrate or fermentation of de-alcoholized substrate |
| | 15 | Of fruit or fruit material |
| | 16 | Of malt wort |
| | 17 | Preparation of vinegar |
| | 18 | Of farinaceous cereal or cereal material |
| | 19 | Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive |
| | 20 |  Including additional enzyme, enzyme producing material, or microorganism |
| | 21 | Including plant tissue other than wheat derived |
| | 22 | Peroxide |
| | 23 | Amino acid, separated peptide linkage or derivative |
| | 24 | Carboxyl containing ester other than triglyceridic |
| | 25 | Carboxylic acid or salt thereof, e.g., vinegar, etc. |
| | 26 | Inorganic compound containing other than NaCl |
| | 27 | Treating a hydrated wheat flour system containing Saccharomyces cerevesiae |
| | 28 | Fermentation of cereal malt, or of cereal by malting, or treating cereal with amylolytic or diastatic enzyme |
| | 31 | Of bran, husk, or by-product, e.g., distillers residue, etc. |
| | 32 | Egg white per se, gelatin, collagen or blood |
| | 33 | Isolated triglyceride other than milk derived |
| | 34 | Of milk or milk product |
| | 35 | With lipase |
| | 36 | Preparation or treatment of cheese curd or cheese |
| | 37 | With fungi or yeast |
| | 38 | Treatment of curd with ferment material |
| | 39 | Including addition of acid or acidic material |
| | 40 | Including addition to, or treatment of milk prior to fermentation |
| | 41 | Treatment of whey |
| | 42 | Including addition of enzyme, enzyme producing material, or microorganism |
| | 44 | Of isolated seed, bean or nut, or material derived therefrom |
| | 47 | Of whole egg or yolk |
| | 48 | Of isolated carbohydrate |
| | 49 | Of plant or plant derived material |
| | 50 | With pectase enzyme |
| | 51 | Preparation of or treament of fruit or vegetable juice or water soluble extract other than tea |
| | 52 | With added enzyme material or microorganism |
| | 54 | Preparation of animal feed |
| | 55 | Material is mammal or fowl derived |
| | 60 | Of or with yeast or mold |
| | 61 | DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF |
| | 62 | Yeast containing |
| | 63 | Proteolytic enzyme containing, e.g., papain, ficin, bromelin, trypsin, pepsin, rennin, etc. |
| | 64 | Malt, malt extract, or diastatic enzyme |
| | 66 | POTABLE WATER OR ICE COMPOSITIONS OR PROCESSES OF PREPARING SAME |
| | 68 | ICE COATING AND COATED PRODUCT |
| | 69 | CONTAINING NON-PROTEINACEOUS NITROGEN SOURCE CONVERTIBLE TO AVAILABLE NITROGEN OR PROCESS OF PREPARATION |
| | 71 | PRODUCT FOR PROMOTING THE EFFECT OF AN ALIMENTARY CANAL MICROORGANISM |
| | 72 | PRODUCT WITH ADDED VITAMIN OR DERIVATIVE THEREOF FOR FORTIFICATION |
| | 74 | PRODUCT WITH ADDED PLURAL INORGANIC MINERAL OR ELEMENT FORTIFICATION |
| | 75 | PRODUCT HAVING SAFETY FEATURE IN USE |
| | 76 | FRANGIBLE FOOD HAVING DEFINED SCORE LINE OR WEAKENED PORTION |
| | 77 | FORAMINOUS MATERIAL INFUSION TYPE, OR FORAMINOUS CONTAINER PER SE |
| | 78 | Having diverse soluble or dispersible material |
| | 79 | Multiple compartment |
| | 80 | Having flow compeller means, e.g., compressor, etc. |
| | 81 | Tapered gathered closure |
| | 82 | Having defined support or handle means |
| | 84 | Chemically defined infusor material |
| | 85 | PRODUCT WITH DRINKING TUBE |
| | 86 | CUP HAVING SOLUBLE CHARGE THEREIN |
| | 87 | PRODUCT WITH DEFINED INDICATING MEANS, E.G., INDICIA, ETC. |
| | 89 | SURFACE COATED, FLUID ENCAPSULATED, LAMINATED SOLID COMPOSITE OF SELF SUSTAINING DISSIMILAR EDIBLE MATERIAL |
| | 90 | Having inedible feature |
| | 92 | Animal meat derived component |
| | 93 | Isolated whole seed, bean or nut, or material derived therefrom |
| | 96 | Dry flake, dry granular, or dry particulate material |
| | 97 | Having mineral or inorganic substrate |
| | 98 | Encapsulated, or coated triglyceridic material |
| | 99 | Triglyceridic material film former |
| | 100 | Frozen material |
| | 102 | Readily identifiable fruit or vegetable derived |
| | 103 | Sugar or carbohydrate containing |
| | 104 | IMITATED, SIMULATED, ORNAMENTAL, THREE-DIMENSIONAL PRODUCT OR CONFECTIONARY PRODUCT HAVING CHILD-ORIENTED UTILITY |
| | 105 | MEAT FILLED CASING, SAUSAGE TYPE |
| | 106 | PACKAGED OR WRAPPED PRODUCT |
| | 107 | Having specific electrical or wave energy feature |
| | 108 | Multiple discrete packages containing same material |
| | 109 | Having heat exchange material |
| | 110 | Having package attached support means |
| | 111 | Having telescoping feature to increase or decrease package dimension or having packaging structure cooperating with food expansion |
| | 112 | Having consumer oriented diverse utility |
